These no-bake Cinnamon Vanilla Protein Bites are full of nutritious ingredients and make the perfect bite to satisfy your hunger, for a healthy snack or on-the-go breakfast.

Grab and go food is essential in the busy world we live in- whether it’s one of the main meals or a snack, the majority of us are eating out of the house at some point!

So when I am rushing my kids out the door from school to activities I like to have healthy portable snacks they can grab, like these Cinnamon Vanilla Protein Bites.

All you need is a food processor to make them- dump everything in and give it a whirl.

And if you are anything like me and think protein powder is yucky, you need to try Arbonne‘s vegan protein powder. I never met a protein powder I liked…until now.

This plant based protein powder is my favorite because it tastes amazing, and is free from whey and gluten so it’s very easy to digest. It isn’t gritty or weird tasting, there are no artificial sweeteners or other added junk.

Since we use it in our smoothies or after-soccer fuel for my kiddo, I always have it in the house and like to incorporate it into my these protein bites.

I love all the wholesome ingredients- oats, almond butter, cinnamon, almonds and vanilla. They are sweetened with raw honey, but to make them vegan just sub some pure maple syrup.

Spring is a busy season full of activities so I try to keep a rotation of energy bites in the fridge.

Add oats, almond butter, almonds, honey, protein powder, cinnamon and vanilla to a food processor and process until mixture starts combing together, scraping sides of the bowl as needed. Add water and continue to process until mixture starts to stick together. Use a heaping tablespoon and roll into 1½ inch balls.

In a large zip lock bag combine 2 tablespoons of vanilla protein powder plus 1 teaspoon cinnamon. Add all the protein bites to the bag and gently toss until they are all covered with the cinnamon coating.

Power up with this simple high fiber breakfast bowl with a hearty three grains topped with candied oranges and pecans.

Your morning just got brighter with this simple grain breakfast bowl that you can totally customize to your liking.

I had the pleasure of attending the first Foodie Bootcamp back in October and it was such a blast, amazing hands-on learning experience and overall BEST EVENT ever.

One thing I discovered while making my breakfast is that when your oatmeal boils over and you lose some, you can combine it with a plain leftover grain like quinoa or granola and have a nutritious breakfast bowl. Tripe threat!

Candied oranges and pecans just seemed so “fall” to me but you can use any dried fruit and nut combo.

I love quinoa in general, because of it’s high protein content and oatmeal is just the best breakfast staple.

If you were serving company, it would be fun to have a variety of toppings for a DIY breakfast bowl buffet.

Cook grains according to pack instructions. Combine oatmeal and quinoa in a bowl. Stir in honey and drizzle coconut creamer on top. Top with pecans, candied oranges, granola and coconut. Feel free to save second bowl for later in the week.

This bean-free, low carb chili is simple to make, Whole30 approved and full of flavor!

I love a good chili in the fall and winter seasons and this is one of my favorites, but I ran out of beans. I did what I thought was the unthinkable- I made chili without beans!

The verdict? It was great! I still prefer beans but this version is good over a potato or with tortilla chips! Of course that no longer makes it low carb…haha, but do what you’d like.

This turkey chili is still my favorite chili recipe, but this low carb version is definitely a simpler recipe- less chopping and fewer ingredients.

As with any chili you can mix up the meat. I use a good quality beef mixed with chicken sausage. Feel free to sub what you like- ground turkey, pork sausage, etc.

One of my favorite things about chili is that it freezes well (also, it gets better with time). If you keep it in smaller glass containers, you can defrost it in the microwave for a few minutes and then plop it right into a saucepan to heat up. That means if you forget about dinner, you are only 20 minutes away from a meal!

Heat a large pot on medium high heat. Add oil, onion and bell pepper and saute for 5-6 minutes. Add garlic and stir for 1 minute. Next add beef, sausage and break up with a wooden spoon and cook until browned.

Add stock or broth, tomato paste, diced tomatoes and all of the seasoning. Turn to a low simmer for 1½ to 2 hours (the longer it simmers, the better the flavor). Enjoy or let it cool in shallow containers (freeze leftovers if needed).

This bean-free, low carb chili is simple to make, Whole30 approved and full of flavor!

I love a good chili in the fall and winter seasons and this is one of my favorites, but I ran out of beans. I did what I thought was the unthinkable- I made chili without beans!

The verdict? It was great! I still prefer beans but this version is good over a potato or with tortilla chips! Of course that no longer makes it low carb…haha, but do what you’d like.

This turkey chili is still my favorite chili recipe, but this low carb version is definitely a simpler recipe- less chopping and fewer ingredients.

As with any chili you can mix up the meat. I use a good quality beef mixed with chicken sausage. Feel free to sub what you like- ground turkey, pork sausage, etc.

One of my favorite things about chili is that it freezes well (also, it gets better with time). If you keep it in smaller glass containers, you can defrost it in the microwave for a few minutes and then plop it right into a saucepan to heat up. That means if you forget about dinner, you are only 20 minutes away from a meal!

Heat a large pot on medium high heat. Add oil, onion and bell pepper and saute for 5-6 minutes. Add garlic and stir for 1 minute. Next add beef, sausage and break up with a wooden spoon and cook until browned.

Add stock or broth, tomato paste, diced tomatoes and all of the seasoning. Turn to a low simmer for 1½ to 2 hours (the longer it simmers, the better the flavor). Enjoy or let it cool in shallow containers (freeze leftovers if needed).

Chocolate Coconut Dessert Hummus is a simple, gluten free twist on savory hummus, great for fruit or cookies.

This post was created in partnership with Dannon Light & Fit. I have been compensated for my time commitment. However, my opinions are entirely my own and I have not been paid to publish positive comments.

During the holidays we enjoy a variety of snacks and appetizers during our family gatherings. Dessert hummus has become more popular lately and although you can likely find it at your local grocery store, I thought it would be fun and simple to make my own.

Okay, don’t run away yet! My family can attest that I can make brownies with black beans taste amazing, so surely a dessert dip with garbanzo beans isn’t impossible.

The bean base adds fiber and protein, but the flavor does not come through once it’s paired with all the other ingredients.

Dannon Light & Fit helps me recreate recipes using less sugar, while adding a boost of nutrients which helps me stick with my nutrition and fitness goals during the holiday season.

Healthy choices don’t have to be boring. With a balanced variety of delicious choices, Dannon Light & Fit has better-for-you options that also fit your active lifestyle.

Who knew Greek yogurt would blend right up into a dessert hummus?

The 2015-2020 Dietary Guidelines for Americans recommend increasing intake of nutrient-dense foods, such as fat-free or low-fat dairy products, like yogurt. Yogurt is nutrient-dense, and many yogurts are a good source of protein and calcium. Greek yogurts typically contain more protein than regular yogurts.

The Dannon Light and Fit Original Greek Toasted Coconut Vanilla is the perfect subtle but tasty complement to the chocolate and peanut butter. You can enjoy dessert hummus as a dip for fruit, such as apples or berries, or cookies!

For more delicious meal and snack ideas with Dannon Light & Fit Original Greek Nonfat Yogurt, follow @Lightandfit on Instagram and use the hashtag #LightandFitRD #LightandFit.

Blend all ingredients except for toppings in a food processor until smooth. Top with coconut, cocoa nibs and/or melted chocolate (if you don’t plan on serving immediately, the chocolate will harden. It’s still yummy, but you can always skip the drizzle and just use the tablespoon that is blended into the hummus). Serve with berries, banana, apples and cookies!

Pecan pie is a family favorite so I thought I’d turn it into a cookie bar instead. These were a hit! The crust tastes like a yummy sugar cookie and the pecan top reminds you of pecan pie without the corn syrup! You’ll still need some butter for these, but it’s worth it to get that tender, yummy, buttery flavor.

I used beet sugar in these cookie bars, a refined extract of sugar beets, from NOW Foods which is a new to me ingredient.

Honestly, it tastes and acts JUST like cane sugar but knowing it comes from beets makes me feel a little better. I also used a little of NOW foods pure maple syrup in the pecan topping.

Since beets have a high sucrose content, they used as an ideal substitute for cane sugar. NOW Foods beet sugar is pure and natural with no added ingredients. It has the same sugar content as can sugar so can be an equal replacement.

Cookies and treats this time of year are to be expected. By choosing your favorites to enjoy in moderation, instead of eating every sweet that crosses your path, you can maintain a healthy weight and lifestyle through the holidays.

Before I tell you about today’s giveaway, I wanted to share my new favorite supplement BioCell Collagen. I have been taking this for about a month for joint support and I am sold. With BioCell Collagen you can promote healthy joint function, comfortable movement, and strong connective tissue while maintaining normal moisture levels in aging skin.*

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

GIVEAWAY

My friends at NOW Foods are giving away some of this beet sugar for you to try along with a few of the other ingredients used in these bars: whole pecans, maple syrup and gluten free all-purpose flour mix. We are also throwing in one of my new favorite products from NOW as well, BioCell Collagen supplements have been a part of my new daily routine.

Preheat oven to 350 degrees. Line a 8x8 baking dish with foil coated in cooking spray.

Using a food processor add almond flour, gluten free baking flour, beet sugar, vanilla and diced cold butter. Process until crumbly. Add 1 tablespoon of water and process until dough comes together. Quickly transfer dough to a prepared baking dish. press dough down until it is evenly spread in the pan. Bake crust for 17-18 minutes.

In a mixing bowl combine egg, butter, beet sugar, maple syrup, vanilla, salt and chopped pecans. Pour over crust and bake for 15 more minutes. Let cool for at least an hour before cutting into bars. Store leftovers in the fridge.

This Quick and Easy Sangria with Kombucha is a fruity & fun drink for any occasion!

When it comes to alcohol, I like simple drinks so we stick to wine and and beer at home, maybe a margarita or Moscow Mule.

I created this easy sangria with the same idea in mind. If it wasn’t going to be simple, I would likely never make it again.

I love how it turned out and think I can handle adding this to my repertoire. Sangria is a wine-based cocktail that typically includes fruit and brandy. I swapped out the brandy for the super nutritious Kombucha!

Sangria can be made ahead of time to let the fruit flavors marry with the booze, but this was a quick 2 minute drink. I took some chopped fruit and put it in a glass, drizzled a little honey in there, a squeeze of lime and topped it with Kombucha and a light Pinot Noir.

I love Kombucha (if you’re not familiar, it’s a fermented drink with health benefits) and I was super excited to try this new-to-me brand at the Foodie Boot Camp, Mamchari Kombucha. I used the Lavender Honey flavor which is DELICIOUS, but you could use any Kombucha.

It looks like they are exclusive to Utah, but I am going to have to ask our Whole Foods if they will start carrying them.

Pinot Noir is a nice light red wine for sangria but you could also use a Merlot or Cabernet. If you use cold Kombucha and wine then you don’t need to add ice.

Make sure to use a good quality one too!

This was so fun to make, I might have to start branching out and experimenting! What is your favorite holiday cocktail?

Try this Quick and Easy Sangria with Kombucha! #perfectholidaydrinkClick To Tweet

Take store-bought hummus to the next level with this Loaded Southwestern Hummus, topped with corn, beans, avocado and more.

Hummus is a staple in our fridge. It makes a great snack or fuss-free appetizer and this is easy an easy way to jazz it up!

I created this loaded southwestern hummus while I was in Salt Lake City at Foodie Bootcamp. It has some of my favorite toppings and is great to eat with tortilla chips. The roasted corn came frozen from Trader Joe’s. Then I used other Southwestern favorites like black beans, jalapeños, avocado and cilantro.

Since I didn’t have any cotija or queso fresco, I used crumbled feta which has a similar flavor profile.

I love lots of different brands of hummus and like to make my own from time to time, but one of the sponsors of the event was a new-to-me brand, Hope Hummus. The texture is a little thinner, but super delicious- I highly recommend!

My other new favorite trick for making everything extra good? Peppercorns! Seriously, freshly crushed or even whole, I added them to everything from my salads to avocado toast.

This Easy Charcuterie Board is not only pretty, but makes the perfect appetizer or light dinner for any occasion- parties, wine night, holidays and more!

While recipe creating and photographing at the Foodie Bootcamp, we had a chance to create a variety of dishes from breakfast and lunch bowls to cheese boards.

My friend and one of the hosts of Foodie Bootcamp taught me this simple technique for building a cheeseboard. Ready for it? Simply group items based on color around a marble slab and you have yourself an exquisite board.

What’s on it? Cheese of course, fruit such as grapes, berries, a variety of crackers, olives, nuts, dried fruit, green herbs and flowers for garnish.

When is it a good time to make a Charcuterie board, pronounced shar-koo-tuh-rie (basically a cheese and meat board)?

A charcuterie board, or snack board as we call it, is great for a party, as a dinner appetizer, at a wine tasting event, happy hour or the upcoming holidays.

I make an even simpler version of this and serve it as a light dinner when I don’t have time to cook so in my eyes, it’s ALWAYS a good time for a charcuterie board.

However, to do one right it does take a lot of ingredients. For the holidays or a party, everyone can contribute a couple items towards it.

Follow this simple guideline:

CHEESE- soft and hard cheese

CRACKERS- aim for a variety of different types of crackers, none too seasoned as to overwhelm the other components

FRUIT- a combo of fresh and dried fruit is ideal

NUTS- any type you like, put them in mini bowls or scatter them in piles

SPREADS- this can be different cheese spreads, hummus, olive spread, etc.

HERBS- great for garnish and aroma

VEGETABLES- raw and/or roasted add a nice color and lightness to the board

Pumpkin Pie Bars with a pecan oat crust are a delicious, reimagined twist on a classic dessert for your fall and winter gatherings, with all the same classic flavors of pumpkin pie.

This post was created in partnership with Dannon Light & Fit. I have been compensated for my time commitment. However, my opinions are entirely my own and I have not been paid to publish positive comments.

The holidays are approaching, along with all the delicious food associated with them.

One of my favorite dishes from the dessert table is pumpkin pie and it happens to be one of the easiest to make! These pumpkin pie bars are a great choice when you are looking for something sweet, but not too heavy.

Traditionally there are a lot of pies at the holiday table, so these pumpkin pie bars are a nice pre-portioned option.

You can typically find a traditional pastry crust underneath the pumpkin goodness, which is not my favorite (probably because I am terrible at mastering the flakey, buttery dough). This simple pecan oat crust is foolproof and pairs perfectly with the pumpkin. Bonus points for being more nutritious!

To cut back on some of the sugar, a container of vanilla Greek nonfat yogurt did the trick and added a lovely creaminess to the filling.

The 2015-2020 Dietary Guidelines for Americans recommend increasing intake of nutrient-dense foods, such as fat-free or low-fat dairy products, like yogurt. Yogurt is nutrient-dense, and many yogurts are a good source of protein and calcium. Greek yogurts typically contain more protein than regular yogurts.

Preheat oven to 350 degrees. Prepare a 9 inch square pan with foil. In a food processor, combine oats, pecans, gluten free flour and coconut sugar. Process until small crumbles form. Add melted butter, 1 tablespoon of water and process again until mixture looks combined. Add crust mixture to pan, patting down with your hands until it is evenly spread. Bake for 15-20 minutes.

Next, wash out food processor and move on to the filling. Add pumpkin, yogurt, milk, pumpkin pie spice and vanilla and blend until smooth. Add eggs and cornstarch and briefly process until combined. Pour filling on top of crust and bake for 40-45 minutes. Remove from oven to cool. Top with whipped cream or coconut whipped cream and a dust of cinnamon and pomegranate seeds (optional).